Description
This Filipino Spanish Bread is a soft, fluffy roll filled with buttery sweet crumbs, coated in golden breadcrumbs, and baked to perfection. A beloved bakery classic perfect for breakfast, snacks, or merienda!
Ingredients
Scale
For the Dough:
- 3 ½ cups all-purpose flour
- ¼ cup sugar
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 1 cup warm milk (not hot)
- ¼ cup warm water
- 1 large egg
- ¼ cup unsalted butter, melted
For the Filling:
- ½ cup breadcrumbs
- ½ cup brown sugar
- ¼ cup unsalted butter
- 1 tablespoon all-purpose flour
- Optional: ½ teaspoon cinnamon or shredded coconut
For the Coating:
- 2 tablespoons melted butter
- ¼ cup breadcrumbs (for rolling)
Instructions
- Activate the Yeast: In a bowl, mix warm water, warm milk, sugar, and yeast. Let sit for 5–10 minutes until frothy.
- Make the Dough: In a large bowl, combine flour and salt. Add yeast mixture, egg, and melted butter. Knead for 8–10 minutes until smooth and elastic.
- First Rise: Form the dough into a ball, place in a greased bowl, cover, and let rise 1–1.5 hours or until doubled in size.
- Prepare the Filling: Melt butter in a saucepan. Stir in breadcrumbs, sugar, and flour until golden. Let cool.
- Shape the Rolls: Punch down dough and divide into 16 pieces. Roll each into an oval, spread with 1 teaspoon filling, then roll into a log.
- Roll in Coating: Brush each log with melted butter and roll in breadcrumbs. Place seam-side down on tray.
- Second Rise: Cover loosely and let rise for 30–45 minutes until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake 15–20 minutes until golden brown. Serve warm.
Notes
- Ensure milk is warm, not hot, to avoid killing the yeast.
- Add shredded coconut or cinnamon to the filling for variation.
- To store: keep in airtight container at room temp for 3 days or freeze up to 1 month.